Heat, first
We run the Ninja Woodfire at 550°F: about twenty minutes to preheat, the stone reads around 540°F, and a pie bakes in about five. Knowing your oven is the whole game.
Why we cook outside
Three things, said honestly.
Recipes worth keeping
Cold-ferment, same-day, or "we have guests in two hours." A pie for every kind of New England weeknight.
Made for the backyard
No restaurant kitchen. Just a deck, a Ninja Woodfire, a sack of pellets, friends, and a clear New England night.
Start here
Read these first
Gear & dough
New England styles
- New Haven Plain Tomato Pie (Apizza at Home)
- Rhode Island Bakery Pizza (Red Strips)
- South Shore Bar Pizza (10-Inch Pan, Laced Edge)
- Greek Pizza (House of Pizza Style)
- Salisbury Beach Pizza (Tripoli-Style) at Home
- Clam Pie, the New England Way
- New Hampshire Mushroom & Taleggio
From the deck
Latest dispatches
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October 5, 2026
Gifts for a Ninja Woodfire Owner: What's Actually Worth Buying
Shopping for someone who owns a Ninja Woodfire? The short list of gifts we'd actually want to unwrap, what to check before you buy, and what to skip.
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September 29, 2026
How We Cook Pizza on the Ninja Woodfire: 550°F, a Par-Baked Crust, and About Five Minutes
Our exact Ninja Woodfire pizza routine — 550°F, a stone check, par-baking the crust, and why each step matters.
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September 28, 2026
What Actually Happens to an Outdoor Oven Left Uncovered in New England
What rain, snow, and New England humidity do to an uncovered outdoor pizza oven — and why a fitted cover is part of owning one.
Read post
Pull up a chair
Friday is for fire and friends.
New posts, new recipes, and the occasional pellet opinion — written only when something is actually worth reading.